Cocktail Meatballs with Sweet & Sour Dipping Sauce

Plump, juicy and soft, these Party Cocktail Meatballs are baked and served with a fabulous Sweet & Sour Dipping Sauce that’s super quick to make. Great make ahead for parties!

I know it’s Monday so I should be sharing a sensible quick ‘n easy meal, but it’s Monday Meatball Mania* today and the party season is upon us so cocktail meatballs it is!!

Plump, juicy and soft – as all meatballs should be – these Cocktail Meatballs are served with a Sweet & Sour Dipping Sauce. Individually, you’ll find both tasty. Combine them together – and woah. It’s kind of like Chimichurri Sauce. By itself, you wonder why people go bonkers over it. Eat it with steak and you understand. 🙂

* Monday Meatball Mania is a “thing” that my friend Jo from Jo Cooks and I started at the beginning of this year where we each agreed to share a meatball recipe on the last Monday of every month. Why are we doing this? Because we both agree that all foods that come in ball shapes are exceptionally tasty, there should be more of it, and meatballs are arguably the King of all Ball Shaped Foods, so this is our contribution to making this world a better place.

↑↑↑ Note how I roll out my meatballs: measure and dollop it all out, then roll them into balls. I’ve made a lot of meatballs in my time. Pending the invention of a meatball maker, this is the most efficient way I’ve been able to come up with for rolling meatballs.

↑↑↑ Also…. baked not fried. Because this = rounder, easier, healthier. Wait until you see me giving these babies a squeeze in the video to show you how soft they are ….. 😂

These Cocktail Meatballs are served with a Sweet & Sour Sauce that I coat the meatballs with as well as serving on the side for dipping. If you usually use store bought, I really urge you to try homemade just once – I am pretty sure you’ll be converted for life! It’s incredibly easy to make with pantry staples – vinegar, ketchup, sugar, cornflour / cornstarch, water and soy sauce (<– No, it doesn’t taste Asiany, soy sauce provides the salt + extra flavour). Just plonk it all into a saucepan, whisk and simmer for a couple of minutes until it thickens.

These Cocktail Meatballs reheat really well, so they’re ideal for gatherings. Bake them, let them cool, then cover and refrigerate or freeze. Microwave to reheat and they’ll become nice and soft again. The Sweet & Sour Sauce keeps for days too – I’m not exactly sure how long, but it’s the sort of thing I’d still consume even a week after making it.

Put them out with toothpicks and serve them at your next party. Or… make them for DINNER!!! I mean, I know I call them Cocktail Meatballs. But really, they’re just Sweet & Sour Meatballs. That’s a dinner meal, right?! – Nagi x

Terrific for gatherings because they reheat so well! These baked meatballs are extra juicy and tasty due to: a) using a combination of beef and pork; b) my little trick to soak the breadcrumbs in grated onion which is a technique I used in most of my meatballs, including the wildly popular Italian Meatballs and Swedish Meatballs (read the rave reviews!). The Sauce and Meatballs individually are lovely, but combined together they are sensational. Recipe VIDEO below.

2. MEAT: Feel free to use all beef or all pork, or even chicken and turkey would be terrific for these. I use a combination of beef and pork because it’s a great combination for flavour, juiciness and tenderness in a meatball. Using all beef will be firmer, all pork is… well, porkier. And juicier, because ground pork is more tender than beef.

3. Rack is optional. It keeps the balls rounder and allows them to brown more even all over.

4. SAUCE: This Sweet & Sour Sauce is not obscenely sweet, it’s got a nice balance of sweet and tang. If you want sweeter, just stir through more sugar at the end, or more vinegar for more tang. The soy sauce adds salt but doesn’t make it taste Chinese / Asian at all. It smells sharp when cooking so avoid breathing in the fumes!!!

5. MAKE AHEAD: These reheat very well because they are so juicy. Remove meatballs from rack as soon as you take them out of the oven. Cool uncovered, then cover and store in the fridge or freezer until required. Store Sauce separately. To serve, thaw (if frozen) then reheat in the microwave. Warm Sauce slightly, then toss meatballs in some Sauce and serve the rest as a Dipping Sauce on the side.

6. SERVINGS: This makes about 25 meatballs, about 2.5 cm / 1" each.

7. Nutrition per meatballs, assuming all the Sauce is consumed which it probably won't be, so the actual calories per meatball will be lower.

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Comments

I love meatballs, and I love sweet and sour sauce, so I can’t wait to make these. I’m thinking they will be on the menu for my Christmas eve party. I love Dozer’s robe, but from his expression, I’m not convinced he’s in love with it. The expression on his face is one of long suffering.

Nagi I just made them but mine was quick, quick version with salad. Oh they were fried. Melb.. Has heat wave 2nd week, nights were just as hot, blast. Yesterday 08 Pm 31C, again DID NOT SLEEP, ITS LIKE HAVING HANGOVER BUT WITHOUT ALCOHOL. 03 more days before change. Dozer looks like Sunshine, gorges! Have good week.

Those meatballs look so amazing, they are almost illegal! Just what I am looking for to serve at an all-appetizer party. Now, about your boy, Dozer. He is one of the all-time most photogenic dogs out there. I truly think you should consider making a “Dozer calendar” – instead of “Life of Dozer”, how about if you called it “The Year of Dozer”? I would buy one for sure!

What a a good idea. I am looking for finger food ideas for our family Christmas get together. Also have you tried potato flour instead of cornflour/cornstarch for sauces? I find it does a better job of thickening than cornflour/Cornstarch. It is available at Coles and Woolworths.

I usually do use the same amount but it makes for a thicker sauce. The alternative is to use half the amount of potato flour to corn starch – i.e. where it says 2 tsp cornflour, use 1 tsp potato flour. Experimenting will work out what works you.

Oh, Nagi, I’ve been making meatballs for more years than I care to remember, but I’ve never tried baking them. So THAT”s how yours come out so beautifully round. My pan-fried meat balls always look more like pyramids! Can’t wait to make some your way. Thanks for all your awesome recipes……keep ’em coming!

I hear you Sheila! Actually, I pan fry sometimes, depends on the recipe. Here’s a tip for pan frying – refrigerate the meatballs before cooking. It firms them up and helps hold their shape. Especially soft meat, like chicken, turkey and pork! N xx

Hi Nagi!
I now know why I enjoy your recipe videos ..you have the most incredible assortment of meatballs ..my most favorite food in any style. I love eating sweet and sour meatballs and I have to give you a 👍 for the ease of how to prepare them. .I look forward to your subscription because it includesDOZER..my boy Luca has a coat similar to Dozer’s in black for springtime